Sometimes you just need a big bowl of steaming hot spaghetti.
Tossed in a little chilli, garlic, velvety olive oil and some kind of fresh, salty seafood.
There's really no other comfort food like it.
I meant to make this dish a few weeks back and had all the ingredients in the fridge but was running a half marathon the next day and decided sea food probably wasn't the best thing to eat before a very long run!
So I finally got round to making it last night.
Sometimes recipes turn out how you imagined them, sometimes they go horribly wrong and you ended up having to start again, and then occasionally, they are even better than you had hoped.
This was a seriously easy but so super tasty supper. It's only recently that I've started to enjoy eating pasta again. After so many years of a gluten-free diet, I've finally figured out that its lactose I need to avoid and can instead be not so hesitant about gluten. This doesn't mean that I eat it all the time, but it does mean that occasionally I can whip up a big bowl of spaghetti like this and enjoy every mouthful!
Ingredients: (serves 2)
300g Langoustine, cooked
2tbsp good quality extra-virgin olive oil
2 medium-sized garlic cloves
1 small white onion
1 large vine tomato
Small handful cherry tomatoes, halved
Zest of 1 lemon
1/4 red chilli (deseeded and finely sliced)
Juice of 1/2 lemon
1 small glass of dry white wine
Large bunch of parsley
Add the olive oil to a large frying pan over a medium heat.
Peel and finely chop the garlic cloves and onion and add them to the pan. Sweat the garlic and onions in the oil over a medium-high heat for 5-7 minutes until softened.
Then add a good pinch of salt, pepper and 1tsp of caster sugar. Finely dice the large vine tomato and add to the pan along with the halved cherry tomatoes.
Add in the zest of 1 lemon and the small glass of white wine. Put a lid on the frying pan and leave it to simmer for 4-5 minutes.
Meanwhile, prepare your langoustine: carefully remove the heads and tails and peel the langoustine (discarding the tails and shells but keeping the heads.) Add the langoustine heads to the frying pan along with a few tablespoons of hot vegetable stock. Replace the lid on the pan and leave it to simmer for another 5 minutes.
Roughly chop the peeled langoustines.
Put a large pan of salted water on to boil and then add in enough spaghetti for 2 people.
Whilst the pasta is cooking, add the peeled langoustines to the frying pan along with the juice of 1/2 lemon, the red chilli (finely chopped) and a large bunch of roughly chopped fresh parsley.
Once the pasta is cooked (about 6-8 minutes for al dente) drain it but reserve a little of the pasta liquid. Tip the pasta and the liquid into the frying pan and let it simmer for another 2-3 minutes. Mix well and serve straight away, topped with finely sliced spring onion and served with crusty white bread!